Position Summary 
The Executive Steward is a key member of the culinary leadership team, responsible for managing the Stewarding department to ensure maximum labor efficiency, adherence to budgeted costs, safe working conditions, and the highest sanitation standards.  This role oversees the cleanliness and organization of all kitchen and utility areas while maintaining inventory, storage, and distribution of F&B divisional operating items such as silver, china glassware, and linens. This position reports to the Executive Chef.The salary range for this position is $60,000 - $70,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.Job Posting Deadline
Applications for this position will be accepted until October 19, 2025.Essential Job Functions/Key Job Responsibilities  
    Oversee daily operations of stewarding, including dish room operations, night cleaning trash disposal, loading dock maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet spaces, and banquet plating
    Monitor and control the inflow of ordered materials and maintain proper inventory levels
    Ensure compliance with all food and beverage policies, health and safety regulations, and sanitation standards
    Recruit, interview, hire, train, and manage stewarding staff
    Conduct daily pre-shifts and hold quarterly Department meetings
    Manage loss prevention policies to reduce accidents and control costs and monitor breakage and implement preventative protocols
    Conduct monthly and quarterly inventories of kitchen supplies, china, glassware, silverware, and cleaning compounds
    Ensure compliance with health department standards and maintain updated MSDS and Health Code compliancy binders
    Train employees in food handling, sanitation procedures, equipment handling, and chemical usage
    Supervise and maintain sanitation standards in the kitchen, employee cafeteria, storage areas, hallways, and dock
    Conduct weekly and monthly inspectors of dishwashing machines, chemical levels/usage, and dish areas
    Other duties as assigned
